Stuffed Eggplant

Cut open the bell peppers, remove the seeds, and slice into strips

Sauté them lightly in a non-stick skillet greased with oil

Set aside

In the same skillet, sauté the sliced onions and set aside

Wash and dry the eggplants with their skins on

Slice each eggplant horizontally without separating it completely

Sprinkle with salt and let it sit for 20 minutes

Drain the liquid that forms, pat the eggplant dry, and fry in hot oil

During frying, open up the slices to allow them to brown on the inside

Drain on paper towels

Stuff each eggplant with tomato slices, cheese slices, and pepper strips

Arrange the onions in a serving dish, cover with the stuffed eggplants, drizzle with olive oil, sprinkle with parsley, garlic, and salt

Bake in a medium oven for 20 minutes.